Rolls
* 2Large Carrots
* 1 Large Zucchini
* Handful Baby Spinach
Using a mandoline slicer slice Zucchini and Carrots into thin strips layer in a shallow bowl sprinkled with salt to soften - set aside while you make the sauce.

Drain and pat dry carrots and zucchini. Lay zucchini flat and place a strip on top. Put 2 Spinach leaves near one end and a small scoop of the mushroom/onion mix. Roll up and using a piece of the sliced carrot (sliced into ribbons) tie up the roll. Place rolls on a plate and serve with dipping sauce.